Sabudana Papad

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Sabudana Papad


Cooking Time

Preparation Time :5 Min

Cook Time : 30 Min

Total Time : 35 Min


Serves : 40
  • 1 cup sabudana/tapioca

  • 11/2 cup water for soaking sabudana

  • 1 tsp salt

  • 1 tsp green chilli paste

  • 2 tsp cumin/jeera

  • 11/2 tsp rock salt or regular salt

  • 4 cup water


  • Soak sabudana in enough water for 4-5 hours or over night.
  • Next day drain water. Add salt, green chilli and 4 cups water and mix well.
  • Boil the mixture for 20 minutes or until the sabudana turn translucent and swell.
  • Stir occasionally once the sago mixture comes to a porridge consistency
  • Turn off flame and let it cool just a bit.
  • Add jeera and seasame seeds to the mixture and mix well.
  • Spread clean plastic sheet under sun and lightly grease it with any oil.
  • Place stones in the corner and now start spooning the mixture when its still hot.
  • Using a small spoon pour the sago mixture on the sheet to make small cirrcles of about 6 cm. in diameter.
  • Get dried under bright sun for 1-2 days.
  • After 1 day starts peeling off and looks transparent.
  • Turn over to other side and dry for another one days.
  • Once the papad are fully dried store them in an airtight containers.
  • Stay good for a year if sundried well.
  • Deep fry in oil whenever you feel like snacking
  • This papad is used in vrat or fast.